Monday, September 01, 2014

New Falvors of Ryu Tantanmen at Ryu ramen and Curry

I've been seeing posts of Ryu Ramen and Curry on their instagram account @ryuramenandcurry. They have new ryu tantanmen flavors like the classic tantanmen (click here for my previous review), gyu tantanmen, yaki buta tantanmen, karaage tantanmen and ebi tantanmen. I'm so curious about this and I'm planning to go there to sample some especially the ebi tantanmen and yaki buta tantanmen. Soon! yes, I hope I can visit Ryu ramen and Curry soon. And this time I hope to see Regine Velasquez and Ogie Alcasid lol

Minute Burger Black Pepper Burger - Buy 1, Take1

Buses coming from Quezon to Manila almost always stop at 7-11 in front of San pablo Colleges Medical Center, San Pablo City, Laguna. This is the time for passengers to stretch or go to the restrooms. This is also  the time for them to buy snacks at the stores below or from the ventors that go up the bus.

A few weeks ago, on my way to Manila,I got the chance to buy from one of the vendors who went up the DLTB bus. I bought from a Minute Burger vendor. Usually, they sell double minute burger but that day they had something new. The vendor said she's selling Black Pepper Burger - buy 1, take 1- for just a little over P 50. It was really affordable - you can call it SULIT. ButI asked the vendor if I can buy only one at half the price coz I thought 2 burgers are way too much. Of course she said no because it really comes in pairs - the box is in fact designed for two burgers.

I'm really glad they have the buy 1,take 1 offer because I really loved it. It was so yummy I finished the two burgers just an hour apart.

Now I'm craving for Minute Burger Black Pepper Burger. I don't know why they're not selling it again on the bus anymore.


Wednesday, August 27, 2014

Cheding's Toasted Peanuts - Iligan's Pride

Just want to share with you that the other day, I  received a "pasalubong" from Iligan City. A colleague's mom visited her from Iligan and brought some stuff. I was really happy that she brought a pack of Cheding's Toasted Peanuts.

I've loved Cheding's Toasted Peanuts since I was young. My uncle used to live in Iligan City with  my aunt who was from that place. He would always bring us Cheding's everytime he would visit. Come to think of it, I do not remember them bringing any other pasalubong.

Cheding's Toasted Peanut is crunchy. I think it  is oven-toasted. It is toasted just right so it doesn't have burnt taste. The packaging says "No Preservative Added" which makes it good for those who are not into stuff like msg which is  usually added to finger foods.

In just two days I've already finished the whole 250 gram pack. It's really difficult to stop once you've started. It really deserves the tagline Iligan's Pride.

I don't know where you can find it in Manila but if you do see a store selling it, please tell me.

Friday, August 22, 2014

Nestle Fitnesse Clusters - Banana-Nut - Manage Your Weight

I visited a friend a few weeks ago to see my godson. While we were chatting, she served Nestle Fitnesse Cluster (Banana-Nut) for our snacks. We ate it like chips. Yes! No milk. And I loved it. It turned out even my inaanak is crazy over it too.

This week I bought a box for myself thinking that substituting it for my usual snacks would help my weight concerns. I know it's healthy and it's delicious at the same time so it's like a win-win situation. But you what the problem was? I was able to  finish the entire box in just three snack breaks. Arrrggggghhhh.....

Yummy! That's all I can say. If you have discipline, this will probably help you manage your weight. As for me, I'm headed for the supermarket to get another box.

Or two!

7-11 Busog Meals - Affordable Meals



Let me go straight to what this blog post is all about – I am so happy with 7-11s Busog Meals. For as low as P29 you can already have a satisfying meal. I like the Tuna Omelet, Giniling and Sisig. I mean you just get the box you want, bring it to the cashier, pay up and they’ll heat it up for you. Fast and furious. I mean fast and easy. No chopping, cooking, setting and washing required. All for P29. They have other meals too like adobo, pinakbet, spareribs, etc. (but these are the more expensive ones -- but they’re all under P100.). Anyway, the best part is you can eat any of these anytime of the day almost anywhere in the metro. Any questions?   

Monday, August 04, 2014

8 Ways to Cook Adobo Including Adobo sa Puti and Adobo sa Gata



Adobo, be it pork or chicken, is a favorite of Filipinos here in the Philippines or elsewhere. It’s very flavorful that’s why it’s no wonder why we like it. And add to that, it is not very difficult to prepare. The nice thing is that it has also evolved because there are now a lot of versions of the Pinoy Adobo. I will be showing you the basic adobo recipe and then give you some ideas on how this traditional dish has been tweaked to suit varying tastes of Filipinos.

This recipe uses pork but you can use chicken or combination of the two.

Ingredients:

1/2 kilo pork, cut in serving pieces
1/4 cup soy sauce
1/4 cup vinegar, cane or palm preferably
4 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
sugar
salt

Procedures:

1. In a medium pot, combine pork, garlic, bay leaves, peppercorns and soy sauce. Let it stand for about 30 minutes to let the pork absorb the flavor (but this part is optional especially if you are in a hurry).
2. Simmer in a low heat until pork is tender (usually around 30 minutes). Add water if necessary.
3.Pour vinegar and simmer for another 10 minutes.
4. Add salt and sugar according to your taste.
5. Remove from heat after you’ve reached the desired sauce thickness.

Variations:

Frying
Some fry the pork or chicken a little after step number 2. It is best to fry it until it start turning brown.

With Pineapple
You may add pineapple juice along with vinegar in step number 4. For this proportion, ½ cup will do. You may then add the pineapple chunks just before you remove it from heat or when you are about to serve it. Pineapple adds an interesting sweet-sour twist to the additional adobo.

With Potatoes
You can add 3 medium sized potatoes to your adobo. Dice it well and add halfway through step 2. Potatoes are added for added nutrition and of course as extenders.

With ginger and onions
Ginger and onions are added for additional flavor. Ginger also helps remove what is known in the Philippines as “lansa” of chicken. I think this style originated in Ilocos.

With Liver spread and crushed peanuts
Add one can of liver spread and ¼ cup of crushed peanuts in step 3. This makes the sauce thicker. It also provides a nice texture to the dish.

Adobo sa Puti/White Adobo
This is a very nice twist to the original adobo. They are essentially the same except for the use of rock salt instead of soy sauce. When I prepare this, I usually do this with the “frying” version. But it is still good even without it.

Adobo sa Gata

Ingredients:

1/2 kilo chicken, cut in serving pieces
1 ½ cup coconut milk
1/4 cup vinegar
4 gloves garlic, crushed
1 teaspoon peppercorns
2-3 pieces bay leaves
salt

Procedures:

1. In a medium pot boil chicken, garlic, bay leaves, peppercorns and vinegar in low heat until chicken is tender (usually around 15 minutes).
2. Add coconut milk and simmer for 10 minutes.
3. Remove from heat after you’ve reached the desired sauce thickness.

Thursday, July 31, 2014

3 Simple Corned beef Recipes



Like sardines and instant noodles, corned beef is also one of the first things a person thinks of when he needs instant or immediate meal. It’s one of the canned goods one usually stocks in the cupboard for “emergencies”. Though corned beef is normally flavorful, it can still be boring if you have it often. So here are some suggestions on how you can raise it up to the next level.

3 Simple Corned Beef Recipes


Potato Salad with Corned Beef


Ingredients
½ kilo marble potatoes, boiled
2 cups corned beef (canned)
¼ cup carrots cut into small cubes
¾ cups mayonnaise
¼ cup pickle relish
¼ cup onions (optional)
3 tbsp. spring onions(optional)
Salt and pepper

·         In a large bowl, put the boiled marble potatoes, unpeeled.
·         In a separate bowl mix mayonnaise, pickle relish, onions, spring onions and carrots.
·         Add corned beef (can be straight out of the can or you can microwave it for a couple of minutes if are not into eating food straight from the container). If you’re using the corned beef chunk/block variety, you may need to boil it first in water because it is usually a little too salty.
·         Add salt and pepper to taste.
·         Pour over the marble potatoes to coat.


Corned Beef and Cabbage


Ingredients
2 cups corned beef (canned)
½ cup onions, chopped
½ cup garlic, chopped
1 medium head of cabbage, sliced into small strips
1 tbsp. brown sugar
Salt and pepper

·         Heat oil in a pan and sauté the garlic.
·         Add the onions. Stir occasionally until it starts to brown.
·         Add cabbage slices. Stir occasionally until it starts to brown. You may divide your cabbage slices into two or three parts so you don’t have to sauté all at once. This way you can be sure that the cabbage will brown evenly.
·         Add salt and pepper to taste.
·         Set aside sautéed cabbage.
·         Heat oil in another pan.
·         Add corned beef. Stir for a couple of minutes or until it starts to brown.
·         Then add the sautéed cabbage should you wish that they be combined or youcan also serve the corned beef and cabbage unmixed (in one plate, side by side).


 Corned Beef Stew


Ingredients
3 cups corned beef, canned
2 medium potatoes, cubed
2 medium carrots, chopped
2 tbsp. garlic, minced
2 tbsp. onions, chopped
1 tbsp. cornstarch
2 cups beef broth
Salt and pepper

·         Heat oil in a pan. Add onions and garlic. Stir until it starts to brown.
·         Add the corned beef and stir for a couple of minutes.
·         Pour beef broth. Boil for a few minutes. This shouldn’t take as long as you cook regular beef.
·         Add potatoes and carrots. Add salt and pepper to taste. Cook until they soften.
·         Add diluted cornstarch (dilute 1 tbsp. cornstarch in 2 tbsp. water).
·         Simmer for a couple of minutes.


Chitika